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Easy Crockpot Loaded Baked Potato Soup Recipe

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This thick, creamy crockpot loaded baked potato soup is packed with cheese, bacon, green onions, and sour cream. It’s a comforting, easy weeknight dinner that even picky eaters will love.

Ingredients

Scale
  • 6 cups russet potatoes, peeled and diced (about 3 large potatoes)
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1 cup water
  • 1 (8 oz) block cream cheese, softened and cubed
  • 1 cup heavy cream
  • 2 cups shredded sharp cheddar cheese
  • 1/2 cup sour cream
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 6 slices bacon, cooked and crumbled
  • 1 cup shredded cheddar cheese (for topping)
  • 1/4 cup chopped green onions
  • 1/4 cup sour cream (for topping)

Instructions

  1. Peel and dice the russet potatoes into 1/2-inch cubes. Rinse in cold water to remove excess starch, then drain well.
  2. In a small skillet, heat a tablespoon of butter or oil over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
  3. Add the diced potatoes, sautéed onion and garlic, chicken broth, water, salt, pepper, smoked paprika, garlic powder, and onion powder to the crockpot. Stir to combine.
  4. Cover and cook on low for 7-8 hours or on high for 4-5 hours, until the potatoes are fork-tender.
  5. Use a potato masher to mash the potatoes right in the crockpot to your desired consistency (half mashed, half chunky is recommended).
  6. Add the cubed cream cheese, heavy cream, shredded cheddar, and sour cream. Stir until the cream cheese is completely melted and the soup is smooth.
  7. Taste and adjust seasoning with additional salt and pepper if needed.
  8. Let the soup heat through on low for about 15 minutes, stirring occasionally.
  9. While the soup finishes, cook the bacon until crispy (oven method: 400°F for 15-18 minutes), then crumble. Shred extra cheese and chop green onions.
  10. Ladle the soup into bowls and top with crumbled bacon, shredded cheddar, a dollop of sour cream, and a sprinkle of green onions. Serve immediately.

Notes

For best results, use full-fat cream cheese and shred your own cheddar to avoid graininess. Add dairy on low heat to prevent curdling. If soup is too thick, stir in extra broth or milk; if too thin, cook uncovered for 20-30 minutes. Freeze before adding dairy for best texture when thawed.

Nutrition

Keywords: crockpot soup, loaded baked potato soup, slow cooker soup, potato soup, comfort food, easy dinner, family-friendly

Find it online: https://junomeals.com/easy-crockpot-loaded-baked-potato-soup-recipe/